A relative newcomer to American tables, fonio has been grown in Africa for more than 5,000 years.
The light, fluffy grain with a nutty flavor cooks in a few minutes, unusual for a whole grain packed with complex carbohydrates, an array of vitamins, and protein. It adds substance to this cabbage salad with a zingy, cilantro-date dressing inspired by Samin Nosrat’s adaptation of a chutney from chef and anthropologist Niloufer Ichaporia King’s landmark cookbook, “My Bombay Kitchen.”
What You'll Need
For the shopping list
- 1/2 head green cabbage, chopped finely
- 1 golden beet, grated
- 1 medium shallot, chopped
- Juice and zest from 2 limes
- 1/2 bunch cilantro, leaves and stems, finely chopped
- 1 tablespoon grated ginger root
- 1 jalapeno pepper, halved and sliced (remove seeds and white membrane for less heat)
- 2 tablespoons of date syrup - substitute honey.
- 1 cup, cooked fonio - Cooked according to package directions
From the kitchen
- 1 Chef's Knife
- 1 Cutting Board
- Mixing Bowl
- 1 Zester
What you'll have to do
Combine all the ingredients in a large bowl and mix well. Taste and add salt if needed.